Roasted Pecans or Other Nuts

Roasted or toasted pecans, walnuts or almonds are tasty snacks with cocktails or used as a nice addition to many salads. 

Ingredients:

GourmetSleuth's Spicy Burnt-Sugar Roasted Pecans:

1/2 cup shelled pecan halves

2 teaspoons butter

1 tablespoon brown sugar

1 teaspoon red hot chile pepper flakes

 dash cayenne pepper

Savory Herbed Spiced Nuts:

Recipe from Gourmet Magazine

2 tablespoons vegetable oil

1 teaspoon dried thyme, crumbled

1 teaspoon salt

1/2 teaspoon cayenne

2 cups assorted nuts –walnuts, pecans, hazelnuts, and natural almonds (with skins)

Instructions

1. Step 1
   GourmetSleuth's Spicy Burnt-Sugar Roasted Pecans
   Melt butter in a small, heavy sauté pan over medium heat, add pecans and stir with a wooden spoon or swirl pan until pecans are lightly browned. Add brown sugar, pepper flakes and cayenne and heat until the sugar caramelizes on the nuts taking care not to allow the nuts to burn. Remove from heat and turn out onto a plate covered with paper toweling. Separate the nuts as they begin to cool.
2. Step 2
   Pan Dry-Sauté Nuts
   To roast nuts, heat dry sauté pan over medium high heat. Add nuts and roast, tossing or stirring nuts frequently. Do not leave unattended as nuts burn quickly. When nuts are browned, remove pan from heat and turn nuts out onto cool plate to stop cooking.
3. Step 3
   Savory Herbed Spiced Nuts
   Preheat oven to 350 degrees. In a bowl whisk together oil, thyme, salt, and cayenne. Add nuts and toss to coat well. Spread nuts and toss to coat well. Spread nuts in a shallow baking pan and roast in middle of oven 10 minutes. Nuts may be made 3 days ahead and kept in an airtight container.
4. Step 4
   Serve nuts warm or at room temperature.

Additional Notes:

Well, technically, not roasted or burnt.